The Piran sea bass in healthy nutrition: On average, Slovenians consume less meat than the majority of EU countries, eating fish even four or five times less than say the Italians and French. Considering the recommendations for healthy nutrition, the daily Slovenian menu contains enough red and/or poultry meat, but too little fish on a weekly basis. The weekly menu should contain at least 4 to 5 units of fish meat (around 160 to 200 grams of fish) which contain enough high value fatty acids important for healthy nutrition. These are important for protecting the heart and veins, for preventing several forms of cancer and increasing the immunity of the organism. More than 200 grams of free-living (sea) fish could already contain too many harmful substances especially for children, pregnant mothers and patients. It is precisely the content of harmful substances that could frequently be a reason why some reject sea fish, although they are very beneficial for our health. Fish bred in clean water, such as the Piran sea bass, which are fed quality food without harmful supplements only, in comparison with free-living fish do not contain (or only contain traces of) pesticides, supplements, toxic metals (mercury, selenium, chrome and others), nitrates, dioxins, furans, sulphonamides, PCBs, 3-MCPDs, acrilamide and others. Additionally, farmed sea bass in comparison with other sea bass contain up to six times more fat, especially those beneficial to our health and are also considered a gastronomic specialty.
Sea fish in nutrition: Sea fish are a very healthy and easily digestible food, thus they should be frequently included in our diets also as a replacement for other types of meat. Slovenians consume too little fish for less than third of Slovenian adults consume fish or seafood at least once a week. Due to the favourable effect on health, especially due to their beneficial ingredients, it is recommended that fish be consumed twice a week. The nourishing ingredients and energetic value of fish meat differs considerably depending on the type of fish; however the beneficial fats, rich in omega-3 polyunsaturated fatty acids, vitamins A and D and low content of cholesterol are characteristic of all. Additionally, sea fish are one of the riches sources of iodine. Fish are also an extremely good source of high value proteins and also contain a large quantity of iron, potassium and niacin. Small fish, which we can consume with their bones, are also a rich source of calcium. Fish meat contains, on average, less fat and connective tissue and has a softer cell structure than other types of meats, thus digestion is also easier and faster. If we replace red meat with sea fish, we can have an effect especially on a more favourable composition of fats we consume. They are best prepared on a grill, in the oven or broiled in their own juice.
